Instructions

1. Slice the top off of a whole head of garlic.
2. Drizzle with 1 tbsp olive oil and a pinch of salt.
3. Wrap in foil and air fry at 400F for 20 minutes, until the garlic is soft.
4. Salt and bring a pot of water to a boil.
5. Add 1/2 bag of pasta and cook until Al dente.
6. Strain and set aside.
7. To a blender, add 1/2 cup cottage cheese, 1 cup milk, 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp Italian seasoning blend, and 5 cloves of the soft garlic. Blend on high for 45-60 seconds, until very smooth.
8. Add 2 tbsp of butter to the same pot as earlier on medium heat.
9. Once melted, add the blended alfredo sauce and bring to a light simmer.
10. If your sauce needs to be second, whisk 1 teaspoon of flour in 2 teaspoons of water in a small bowl, add to the sauce, and simmer another 2-3 minutes on medium/low heat.
11. Once the sauce is at a thickness of your preference, add in the cooked pasta and stir.
12. Cook on low for 5 minutes, stirring frequently.
13. Serve and top with fresh parsley. Add whatever protein you like to the top!